ServSafe Preventing Cross-Contamination 2 — Questions and Answers
Question 1: What is the correct order for storing raw proteins in a refrigerator from top to bottom?
- Poultry, ground meat, whole beef, fish
- Fish/seafood, whole beef/pork, ground meat, poultry (Correct answer)
- Poultry, fish, ground meat, whole beef
- Ground meat, poultry, fish, whole beef
Correct answer: Fish/seafood, whole beef/pork, ground meat, poultry
Foods are stored based on minimum cooking temperatures, lowest to highest from top to bottom.
The correct order from top to bottom: ready-to-eat foods, fish and seafood (145 degrees F), whole cuts of beef and pork (145 degrees F), ground meats (155 degrees F), and poultry (165 degrees F).
Question 2: Which action best prevents cross-contamination when preparing raw chicken and a fresh salad?
- Prepare the salad first on clean equipment, then handle the raw chicken (Correct answer)
- Prepare chicken first, then quickly rinse the cutting board
- Use the same board but different knives
- Prepare both at the same time on different ends of the same board
Correct answer: Prepare the salad first on clean equipment, then handle the raw chicken
Preparing ready-to-eat foods before raw proteins eliminates cross-contamination risk.
Clean sanitized equipment has not yet been exposed to raw protein pathogens. Best practices also include color-coded cutting boards and washing, rinsing, and sanitizing all equipment between tasks.
Question 3: A food handler used a cutting board for raw salmon. What must they do before using it for vegetables?
- Flip the board over
- Rinse with hot water only
- Wash, rinse, and sanitize the cutting board (Correct answer)
- Wipe it with a dry cloth
Correct answer: Wash, rinse, and sanitize the cutting board
The complete wash, rinse, and sanitize procedure is required between uses with different food types.
Raw salmon can carry parasites, bacteria, and viruses. Shortcuts like flipping the board or rinsing with water leave dangerous pathogen levels. Ideally, separate color-coded boards should be used.
Question 4: Why should raw meat never be washed under running water before cooking?
- It removes beneficial bacteria
- Water splashing can spread pathogens up to three feet around the sink (Correct answer)
- It makes the meat too wet to sear
- Rinsing changes the meat color
Correct answer: Water splashing can spread pathogens up to three feet around the sink
Washing raw meat creates splashing that spreads pathogens like Salmonella up to three feet in every direction.
USDA research shows washing does NOT remove significant bacteria from meat. Studies using fluorescent tracers showed contamination of sinks, countertops, and nearby foods. Cooking is the only effective way to destroy pathogens.
Question 5: What role do single-use gloves play in preventing cross-contamination?
- They eliminate the need for handwashing
- They provide a barrier but must be changed between tasks and between raw and ready-to-eat foods (Correct answer)
- They are only needed for chemicals
- They are optional for experienced handlers
Correct answer: They provide a barrier but must be changed between tasks and between raw and ready-to-eat foods
Gloves create a barrier but must be changed frequently, especially between raw and ready-to-eat foods.
The most common glove error is failing to change between tasks. Gloves must be changed when switching food types, after touching non-food surfaces, after 4 hours of continuous use, and when torn. Gloves do NOT replace handwashing.
Question 6: Which practice helps prevent cross-contamination during food storage?
- Storing all foods together in one container
- Wrapping or covering all foods and separating raw proteins from ready-to-eat items (Correct answer)
- Keeping the refrigerator door open
- Stacking raw chicken on top of fresh produce
Correct answer: Wrapping or covering all foods and separating raw proteins from ready-to-eat items
Wrapping foods and separating raw proteins from ready-to-eat items prevents pathogen transfer.
Key practices include clean containers with tight lids, physical separation of raw and ready-to-eat foods, proper vertical storage order, FIFO rotation, and storing nothing directly on the floor.
ServSafe Preventing Cross-Contamination 2
What is the correct order for storing raw proteins in a refrigerator from top to bottom?